Kingy how to make it taste good

[keza]

it was pretty good.
I think the fish could have done with some spicing up but i'll definitely do it again.

[wopfish]

Kingfish best as Sashimi - a day or two after - best cleaned up though on the day.

Steaming a fillet in a aluminium parcel with lemon/juice and herbs - just seal the parcel with tape - so the moisture stays inside. 5 - 10 mins hot - but not on a direct flame - so high plate bbq or middle of oven.

Really simple way - is get a bag of flower - put it into a plastic bag with salt pepper, bit of cajun or dried herbs - dropp the fillets in powder coat the lot - shallow fry quicky in the wok on the BBQ if you like until golden on outside - again 5 mins. Secret is dont over cook

[sbd]

Fillet but leave the skin on (scaled), cut across the fillet into serving size pieces. Get a frypan good & hot, add about 2mm of oil and get to nearly smoking, liberally salt & pepper the skin (immediately before cooking) & give it 3 mins skin side down, turn the heat to medium & salt the flesh side in the pan then give it 2 mins skin side up. Slash the skin diagonally before cooking if you're feeling creative. Mmm, crispy skin kingfish.

Serve with an acidic green salad & mash or rice.

[Digger]

Geez I don't know what the problem is? I just breadcrumb fillets or pieces and cook 'em on a hot BBQ plate with plenty of vegetable spray.

The trick is to cook quickly on a hot plate as fish dries out very easily.


Bloody beautiful I reckon.

Rob

[jokinna]

fresh raw thin pieces, soaked in coconut cream and lemon juice and spanish onions.